Category: Recipes

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Mix the oats, coconut, nut/dried fruit blend together. Spread on to the prepared baking sheet, leaving in a fairly big clump in the center of the baking sheet.

In a medium pot set over low heat, gently warm the honey so that it becomes more fluid (this can also be done in the microwave). Once the honey becomes fluid, remove from heat and add the Blood Orange Extra Virgin Olive Oil and vanilla extract; mix well.

Drizzle the warm honey/olive oil mixture over the oat/nut mixture. Stir lightly to coat as much as possible and pat out a little bit (however still leaving primarily in the center of the pan). Place in the preheated oven on the middle rack.

Bake for 15 minutes, remove and stir gently; place back in oven and bake for an additional 15 minutes. When the granola is fragrant and golden brown, remove from oven and stir one last time.

Allow to cool and store in an airtight container.

Enjoy!

Heat the Butter Olive Oil and Rosemary Olive Oil in a small saucepan on the stove top, add the Urban Accents Herby Maple Seasoning Blend, fresh rosemary and Himalayan Sea Salt, stir. Saute for about 3 minutes (or until simmering).

Add the mixed nuts and cashews to the slow cooker. Pour the warm mixture over the top, stir well to coat nuts.

Cover and cook on HIGH for 1 hour and 20 minutes (stirring about every 20 minutes or so to prevent burning).

Turn the slow cooker off and leave covered to keep warm.

Enjoy!

Enjoy!

Turn on fondue pot to heat. In a medium bowl, grate cheeses and toss with black pepper, Himalayan Sea Salt and cornstarch until mixed, set aside.

In a medium sauce pan over medium heat, bring Blake’s Hard Cider, chicken broth, Madagascar Black Pepper Oil and garlic to a simmer. Add a handful of cheese to simmering pan, allow to completely melt before continuing to add the remaining cheese (slowly and allowing each handful to melt before adding another). Add Worcestershire sauce while continuing to stir. Stir until cheese is shiny and smooth. Transfer to heated fondue pot and serve with the dipping sides.

Enjoy!

Fill a cocktail shaker with ice. Add Doundrins Distilling Maple Syrup Liqueur and Twig’s Green Apple Soda, shake well. In a martini glass, drizzle Caramel Kitchen Salted Caramel Sauce around the inside of the glass; pour in cocktail. Garnish with a spider ring.

Enjoy!

Preheat your oven to 425 degrees. Using your Misto, spray a 9-inch baking pan.

Prepare the crumb topping by using a fork to mix the brown sugar, cinnamon, flour, and softened butter in a small bowl until you have a coarse, lumpy mixture; set aside.

In a large bowl, stir together sugar, flour, Himalayan Sea Salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. In a separate small bowl, stir together apple butter and melted butter. In another separate small bowl, whisk vanilla and eggs. Add all wet ingredients to the dry ingredients and mix until no lumps remain. Add chopped apples and fold them into the batter.

Spread batter into your prepared pan.  Sprinkle crumb topping evenly over the top. Bake for 5 minutes at 425 degrees then reduce the temperature to 375 degrees and bake an additional 25-30 minutes ( test with a toothpick periodically).

While cake is baking, prepare the cream cheese glaze by whisking the cream cheese, butter, milk, powdered sugar and vanilla extract together, set aside.

Remove cake from oven, allow to cool slightly. Top with a drizzle of cream cheese glaze.

Enjoy!

Wet the rim of a large rocks glass and dip into the Demitri’s Margarita Rim Salt. Fill glass with ice and set aside.

In a cocktail shaker, add ice, Miss Mary’s Fresh Squeezed Paloma Mix and Butterfly Cannon Blue Tequila, shake vigorously. Strain over prepared rocks glass. Top with a splash of club soda and garnish with a grapefruit wedge.

Enjoy!

In a large frying pan on high heat, add the corn, Himalayan Sea Salt and Cilantro & Roasted Onion Extra Virgin Olive Oil. Cook until some corn is slightly charred, remove from heat and set aside.

In a small bowl, whisk together lime juice, mayo, sour cream, Jalapeno Balsamic and Urban Accents Spicy Chili Lime Corn on the Cob Seasoning blend, set aside.

In a large bowl, toss prepared corn, bell pepper, red onion, jalapeno and fresh cilantro. Pour prepared dressing over the top and mix gently. Sprinkle with Cotija cheese.

Enjoy!

Fill a glass with ice. Add Sugarlands Lemonade Moonshine, Twig’s Blue Raspberry Soda and a splash of grenadine, stir. Garnish with fresh blueberries and a lemon wedge.

Enjoy!

In a blender, combine Sugarlands Root Beer Moonshine, ice cream, Twig’s Butterscotch Root Beer and ice; blend thoroughly.

Pour into mug and top with Reddi-whip, sprinkles and Tillen Farms Bada Bing Cherry.

Enjoy!